If you’re looking for a comforting, crowd-pleasing dinner that comes together with almost no fuss, you’ve got to try this Dump and Bake Meatball Casserole Recipe. With frozen meatballs, pasta, and marinara sauce all layered and baked to perfection, this dish delivers hearty flavors and gooey cheese with minimal effort. It’s the perfect recipe for busy weeknights when you want something satisfying but simple enough to whip up quickly. Trust me, once you make this casserole, it’ll become one of your favorite go-to meals, and you’ll love how the ingredients meld into a delicious, cheesy, savory masterpiece.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays an essential role in bringing this Dump and Bake Meatball Casserole Recipe to life. The frozen meatballs provide protein and ease, while the pasta absorbs all those rich tomato flavors. The cheeses give a great melty contrast that you can’t resist!
- 1 lb frozen meatballs: No need to thaw—these lock in hearty flavor and make meal prep a breeze.
- 1 jar (24 oz) marinara sauce: Choose your favorite brand or homemade for that rich tomato base that ties everything together.
- 1 cup shredded mozzarella cheese: Melts perfectly for that ooey-gooey texture on top.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor to enhance the cheesy goodness.
- 1 cup uncooked pasta (rotini, penne, or ziti): Picks the pasta shape that best holds onto the sauce for every bite.
- 1/2 cup water: Helps the pasta cook evenly baked inside the sauce.
- 1 teaspoon dried oregano: Brings an earthy, herbaceous note that brightens the dish.
- 1 teaspoon dried basil: Adds a sweet, aromatic touch classic to Italian flavors.
- Salt and pepper, to taste: Simple seasonings to balance and heighten all the flavors.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This temperature strikes the perfect balance to cook the pasta through and warm the frozen meatballs without drying anything out. Getting the oven ready early means you’re one step closer to dinner!
Step 2: Assemble the Casserole
In a large 9×13 inch baking dish, spread the uncooked pasta evenly across the bottom. This base layer will soak up all those wonderful tomato and herb juices while baking. On top of the pasta, place your frozen meatballs—you don’t need to thaw them first, which saves so much time.
Step 3: Add Sauce and Seasonings
Pour the entire jar of marinara sauce over the meatballs and pasta, then add 1/2 cup of water to the sauce. Stir gently to distribute the water, which helps the pasta cook evenly and keeps everything nice and moist. Sprinkle dried oregano, basil, and a pinch of salt and pepper over the top to build layers of Italian-inspired flavor.
Step 4: Bake with Foil
Cover your casserole tightly with aluminum foil and pop it into the preheated oven. Bake for about 35 minutes. During this time, the pasta softens perfectly, and the meatballs heat through and absorb the sauce flavors, creating a cozy, unified dish.
Step 5: Cheese it Up and Finish Baking
After removing the foil, sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the casserole. Return the dish to the oven uncovered for another 10 to 15 minutes. This melt-and-brown step makes a bubbly, golden cheesy crust that takes the casserole from simple to spectacular.
Step 6: Rest and Serve
Once baked to your liking, take the casserole out and let it rest for a few minutes. This helps it set just enough to plate easily without losing any of those luscious layers. Then, spoon it out, grab a fork, and enjoy every satisfying bite of your homemade Dump and Bake Meatball Casserole Recipe.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
Fresh garnishes can brighten up this hearty casserole beautifully. A handful of freshly chopped basil or parsley on top adds a vibrant pop of color and fresh herbal notes that complement the rich tomato and cheese. For a little extra zing, a sprinkle of red pepper flakes or a drizzle of olive oil can elevate the dish further.
Side Dishes
This meaty, cheesy casserole pairs wonderfully with crisp, refreshing sides. A simple green salad with a tangy vinaigrette cuts through the richness, balancing meals nicely. Garlic bread or crusty Italian bread is perfect for scooping up every last bit of sauce and cheese. Steamed or roasted veggies like broccoli or green beans offer color and nutrition alongside the richness.
Creative Ways to Present
Want to impress guests or elevate weeknight dinners? Serve individual portions in small, oven-safe ramekins for a charming personal touch. You can also layer this Dump and Bake Meatball Casserole Recipe in a clear glass casserole dish so everyone can admire the colorful layers before digging in. For a twist, sprinkle finished casserole with toasted breadcrumbs or mix in some sautéed mushrooms for added texture and earthiness.
Make Ahead and Storage
Storing Leftovers
Leftover Dump and Bake Meatball Casserole Recipe stores beautifully in an airtight container in the fridge for up to 4 days. The flavors continue to meld, making it just as delicious—or even better—the next day. Just be sure to cover it well to keep that cheesy topping from drying out.
Freezing
If you want to prep ahead or save some for later, this casserole freezes well. Assemble everything but hold off on baking until you’re ready to enjoy it. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. When it’s time, bake from frozen, adding extra baking time to ensure the pasta and meatballs are heated through properly.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes, depending on portion size. If reheating single servings, the microwave works well—just cover to retain moisture and zap in short intervals to avoid rubbery cheese. Adding a sprinkle of extra cheese on top before reheating can revive that fresh-baked feel.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Fresh meatballs work great and will just require less baking time since they’re not frozen. Make sure they are fully cooked before adding them to the casserole or increase the baking time accordingly.
What pasta works best for this casserole?
Short, sturdy pasta shapes such as rotini, penne, or ziti are ideal because they hold the sauce well and maintain texture even after baking. Avoid delicate or thin pasta that may turn mushy.
Can I make this casserole gluten-free?
Yes! Use gluten-free pasta and confirm that the marinara sauce and meatballs are gluten-free as well. The rest of the ingredients are naturally gluten-free, so it’s easy to adapt.
Is there a vegetarian version of this recipe?
You can swap meatballs for vegetarian or plant-based meatballs available in most grocery stores. Just be sure they’re pre-cooked or adjust the cooking time accordingly to heat them through properly.
How do I keep the pasta from drying out during baking?
The 1/2 cup of water mixed into the marinara sauce helps the pasta cook evenly and prevents it from drying out. Covering with foil during baking traps steam, ensuring everything stays moist and tender.
Final Thoughts
This Dump and Bake Meatball Casserole Recipe is a true lifesaver when you want a hearty, homey meal without spending hours in the kitchen. Its simplicity is its charm—just assemble, bake, and enjoy a comforting dish that pleases the whole family. Next time you’re craving something cheesy, meaty, and utterly satisfying, give this recipe a try. I promise it will become one of your favorite easy dinners to make again and again!
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is a simple, comforting one-dish meal perfect for busy weeknights. Layered with frozen meatballs, uncooked pasta, marinara sauce, and a blend of Italian herbs, it’s baked until the pasta is tender and the cheese is melted and bubbly. Minimal prep and maximum flavor make this casserole a family favorite.
Ingredients
Protein and Dairy
- 1 lb frozen meatballs (about 20 meatballs)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Base and Sauce
- 1 jar (24 oz) marinara sauce
- 1 cup uncooked pasta (rotini, penne, or ziti)
- 1/2 cup water
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Assemble the Casserole: In a 9×13 inch baking dish, evenly spread the uncooked pasta on the bottom, then place the frozen meatballs on top of the pasta.
- Add Sauce and Water: Pour the entire jar of marinara sauce over the meatballs and pasta. Add 1/2 cup of water and gently stir to distribute the liquid and sauce through the casserole.
- Season the Dish: Sprinkle dried oregano, dried basil, salt, and pepper evenly over the casserole to infuse it with classic Italian flavors.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes, allowing the pasta to cook through and meatballs to heat evenly.
- Add Cheese and Bake Uncovered: Remove the foil, then sprinkle shredded mozzarella and grated Parmesan cheese over the top. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese melts and becomes bubbly and golden.
- Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set and makes it easier to portion.
Notes
- You can use any short pasta shape such as rotini, penne, or ziti for best results.
- Frozen meatballs do not need to be thawed before baking.
- If you prefer a spicier flavor, add red pepper flakes or Italian seasoning blend to the seasoning step.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lower-fat version, use part-skim mozzarella and lean turkey meatballs.
